Zucchini and Yellow Summer Squash with Cumin

1. 1

   Trim the ends of the zucchini and squash and quarter them lengthways.

2. 2

   Now cut them crossways into 1-inch segments.

3. 3

   Pour the oil into a frying pan and set on medium heat.

4. 4

   When hot, put in the asafetida and cumin seeds.

5. 5

   Stir once and then put in the tomatoes.

6. 6

   Stir and cook the tomatoes for about 2 minutes or until they have softened and then add all the cut vegetables.

7. 7

   Stir and saute for 2 minutes.

8. 8

   Add the salt, cayenne, and 1/4 cup water.

9. 9

   Stir to mix, and bring to a simmer.

10. 10

    Cover, turn heat to medium low, and cook, stirring once or twice, for 56 minutes or until vegetables are just done.

* Per serving · 4 servings · Values may vary.

No additional tips available.